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Peaches and Cream Layer Cake

Whole peaches and cream layer cake on wooden stand
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Rest Time: 90 min Total Time: 2 hrs 30 mins
Servings 8

This light and fluffy cake is the perfect base for all the layers of peaches and fresh whipped cream. You will want to make it every week during peach season. 

  • 55 grams unsalted butter (room temperature, 4 tablespoons)
  • 60 grams vegetable shortening (1/3 cup)
  • 250 grams granulated sugar (1 1/4 cups)
  • 50 grams light brown sugar (3 tablespoons, packed)
  • 3 large eggs
  • 1/3 cup canola oil
  • 1/2 cup buttermilk
  • 2 teaspoons clear vanilla extract
  • 245 grams cake flour (2 cups)
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoons kosher salt
  • Peaches
  • 3 1/2 cups sliced peaches
  • 1/3 cup granulated sugar
  • Cream
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoon vanilla extract
  1. Preheat the oven to 350F

  2. Line a 1/4 sheet pan with parchment paper and spray with baking spray. Set aside

  3. In the bowl of a stand mixer combine butter, shortening and sugars and beat with paddle attachment on medium-high for 2-3 minutes until well combined

  4. With the mixer on low add the eggs one at a time until incorporated. After the last egg is added beat on high for 3-4 minutes until well combined

  5. Once eggs are fully incorporated turn the mixer back to low and slowly stream in the canola. Once oil is added beat on high for 4-6 minutes until mixture is very pale and has doubled in size

  6. Turn the mixer to low again and add the buttermilk and vanilla extract a little at a time until fully incorporated

  7. In a separate bowl mix the flour, baking powder and salt

  8. Add the dry ingredients to the wet ingredients and mix on the lowest speed until just incorporated

  9. Pour the batter into the prepared pan spreading into an even layer. Bake for 30 minutes or until the cake springs back when lightly pressed

  10. Allow the cake to cool to room temperate before removing from the pan

  11. Peaches
  12. While cake is cooling slice peaches into thin slices

  13. Gently toss the peach slices and sugar in a bowl and set aside for 30 minutes

  14. Cream
  15. In a large bowl beat heavy cream, vanilla and powdered sugar until medium-thick consistency

  16. Assembly
  17. Once cake is completely cool turn out onto a flat surface

  18. Use a 6' cake ring to cut two circles from the sheet cake. Cut two half circles from the remaining cake. Do not discard scraps

    See photos in post
  19. Line a 6' cake ring with acetate and place on cake board or similar surface

  20. Separate peach slices from the juices they have released, reserving juice

  21. Spoon 1/2 of the peach juice over the cake in the ring mold

  22. Top cake with 1/3 of the whipped cream
  23. Spoon 1/3 of the peaches evenly over the cream layer

  24. Top peaches with one of the cake circles and fill in gaps with cake scrapes

  25. Top cake with remaining 1/2 of the peach juice, followed by 1/3 of the cream then 1/3 of the peaches

  26. Finally add the last cake round and fill in the gaps with cake scrapes if needed

  27. Top cake with remaining 1/3 or cream and peaches

  28. Place cake in fridge for at least an hour for cream to set-up

  29. When ready to serve remove cake ring and acetate then slice


If you do not have a 1/4 sheet pan you can also bake the cakes in 6" cake pans. Weigh the batter before adding to the pans and add exactly 1/3 of the batter to each pan for even layers. Check the cakes after 20 minutes for doneness. Once the cakes have cooled slice the domes off so the layers lay flat.

For easier slicing you can freeze the cake for  a couple of hours before cutting. Let slices come up to room temperature for 20-30 minutes before serving

Keywords: Cake, Layer Cake, Peaches, Cream